Fried Calamari With Remoulade Sauce Drizzled With Balsamic Syrup Recipes

Steps:

• Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.
• Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Steps:

• Heat balsamic till reduced to a syrup.
• Set aside.
• Combine the flour, cumin, chili powder, garlic powder, paprika, pepper and salt in a shallow bowl.
• Heat the oil in a large skillet.
• When it is very hot, dredge the calamari in the flour mixture, shake off any excess then dip into egg then flour again and fry in the oil in batches until light-brown and crispy.
• Drain on paper towels.
• Season with salt.
• Place on a platter and drizzle with balsamic syrup.
• Serve with Remoulade Sauce (Recipe #87124).

Steps:

• Butter and coat with fine dry breadcrumbs a 9 x 9 inch Pyrex pan.
• Set oven rack in the middle of the oven; preheat to 350°.
• Whisk eggs and ½ cup sugar by hand in the bowl of an electric mixer.
• Place the bowl on the mixer fitted with the whisk attachment; whip the mixture on high speed until pale and thickened, about 4 minutes.
• While the eggs are whipping, stir the semolina and remaining ½ cup sugar together in a medium mixing bowl; stir in the sour cream.
• Dissolve the baking soda in the brandy in a small cup and stir into the semolina mixture; add in the orange zest and butter, stir to combine.
• When the egg mixture is ready, fold it into the semolina batter with a large rubber spatula.
• Scrape the cake batter into the prepared pan; smooth the top.
• Bake cake for about 30 minutes, or until it is well risen and deep golden and a pick comes out clean.
• Cool the cake on a rack for 10 minutes.
• While the cake is cookng, prepare the syrup: stir together all the ingredients in a saucepan; bring to a boil over medium heat; let the syrup boil gently for 5 minutes.
• While the syrup is cooling, score the cake into 2 inch diamonds or rectangles with the point of a sharp knife, cutting about 1 inch into the cake.
• After the syrup is cooked, remove the lemon half from the syrup and slowly pour the syrup all over the top of the cake so that it is evenly absorbed.
• Cool completely.
• Serve: cut through the scoring marks completely with a sharp knife; use a flexible spatula to first loosen each piece of cake, then remove it from the pan.
• Only the first piece is difficult and may break slightly, the rest should come out easily.
• Storage: keep the cake pan covered with plastic wrap at a cool room temperature.